I have made this lovely cake multiple times, having stumbled upon it in my search for recipes that used yogurt. Either I had a surplus, or it was too thin, or too sour, or I had strained a large amount into Greek yogurt, I had wanted to use a good bit of yogurt. Since then, I have made it regardless of the state of my yogurt. It is the perfect “tea” cake, the sort I imagine being served with tiny, elegant sandwiches and perfectly brewed tea. Since I don’t “do” tea, neither does anyone else I know for that matter, we think it’s a wonderful dessert. The cake slices beautifully, has a soft, fine texture and is kept moist with a sweet but citrusy-tart glaze. It’s one of those recipes that can be made with all whole grain flour and can still keep its tender integrity. I love that when you use grapefruit, lemons, oranges, or even limes, the citrus flavor is resounding because of the baked-in zest and the fresh juice in the glaze.
Adapted from Ina Garten
1 1/2 cups pre-sifted whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. flaky salt
1 cup plain full-fat yogurt
1 1/3 cups unrefined sugar, divided
2 tsp. lemon zest (about 2 lemons)
1/2 cup melted unsalted butter
1/3 cup fresh lemon juice
1/4 cup powdered sugar (you can make your own in a blender by blending 1 cup granulated sugar with 1 tbsp. cornstarch)
2 tbsp. fresh lemon juice
Preheat oven to 350º
1. Mix together the powdered sugar and 2 tbsp lemon juice and drizzle over the cake.
(I didn’t manage a picture of this step, because, this time around, I completely skipped it…but it is an tasty option!)